Soft Spelt Cheddar and Dill Sandwich Loaf

Steps

1. Prepare first: shred the cheddar, finely chop the dill, warm the milk, and soften the butter. Set aside 10 g of the butter for brushing the baked loaf; the remaining 25 g goes into the dough.
2. In a large bowl, whisk the spelt flour, bread flour, instant yeast, salt and onion powder.
3. Add the warm milk, lukewarm water, honey and the 25 g of softened butter. Mix into a shaggy dough; with milk counted as liquid this is about 68% hydration and about 2% salt.
4. Knead on a lightly floured counter 6 to 8 minutes, until smooth and slightly tacky. Spelt gluten is delicate, so stop once it stretches without tearing.
5. Flatten the dough and scatter over the dill and three-quarters of the cheddar (90 g). Fold and knead 1 to 2 minutes until evenly spread.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
7. Grease a 9x5-inch loaf pan. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam and set it seam-side down in the pan.
8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch over the rim and springs back slowly when poked. Preheat the oven to 375°F (190°C) during the last 20 minutes.
9. Sprinkle the remaining quarter of the cheddar (30 g) over the top.
10. Bake 35 to 40 minutes, tenting with foil after 20 minutes if the cheese browns quickly, until the center reads 190°F (88°C).
11. Melt the reserved 10 g of butter and brush it over the hot crust to keep it soft.
12. Cool 10 minutes in the pan, then turn out and cool completely on a rack, about 1 hour, before cutting into 12 slices.